Lasagne al Pesto

Name: Lasagne al Pesto
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 12 sheets egg lasagna; 200 g pesto; 300 g boiled potatoes; 200 g green beans; 400 ml besciamella; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Lasagne al Pesto hails from the sun-drenched kitchens of Genoa, where it is a beloved staple rather than a special occasion dish. This layered masterpiece is a unique northern Italian twist on the classic lasagna, reflecting the region's affinity for fresh basil pesto. Traditionally, it's enjoyed throughout the year, bringing a taste of Liguria's aromatic gardens into the home.

When you take a bite, expect the creamy besciamella to meld seamlessly with the vibrant, nutty pesto. The boiled potatoes and tender green beans add a comforting, hearty texture, while the Parmigiano-Reggiano crowns each layer with a savory finish. This dish should feel like a harmonious blend of creamy and fresh, with each ingredient playing its part in a Genoese symphony of flavors.

Ingredients

12 sheetsegg lasagna
200 gpesto
300 gboiled potatoes
200 ggreen beans
400 mlbesciamella
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of fine sea salt to the water, which should taste like the sea. This will season the lasagna sheets as they cook, enhancing their flavor.
While the water is heating, prepare the filling. In a wide pan over medium heat, combine 200 g of pesto with 400 ml of besciamella. Stir gently until the mixture is smooth and well combined. Taste and adjust with fine sea salt if necessary, ensuring the flavors are balanced.
Add 300 g of boiled potatoes, cut into small cubes, and 200 g of green beans, trimmed and cut into bite-sized pieces, to the pan. Stir the vegetables into the pesto-besciamella mixture. Cook until the green beans are tender-crisp and the potatoes are warmed through, about 5 minutes. The filling should be creamy and well-coated.
Once the water is boiling, add 12 sheets of egg lasagna to the pot. Boil them until they are just shy of al dente, as they will continue to cook in the oven. Reserve a cup of the starchy pasta water before draining the sheets.
Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of the pesto-besciamella mixture on the bottom. Layer with a few sheets of lasagna, followed by more sauce, potatoes, and green beans. Repeat the layers until all ingredients are used, finishing with a layer of sauce.
Sprinkle 40 g of grated Parmigiano-Reggiano evenly over the top layer. If the sauce seems too thick, gently pour some reserved pasta water over the layers to loosen it. This will help the lasagna remain moist during baking.
Place the dish in the preheated oven and bake until the top is golden and bubbling, about 25-30 minutes. The lasagna should be heated through, with the cheese melted and slightly crisp on top. Allow it to rest for a few minutes before serving hot, capturing the essence of Genoa in each bite.